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Prepare Eggplants: Slice the eggplants lengthwise into thin strips. Sprinkle with salt and let them sit for 15 minutes to draw out moisture. Pat dry.
Grill or Roast: Brush each slice with olive oil and grill or bake at 200°C (390°F) for 10–15 minutes until tender and lightly golden.
Make Filling: In a bowl, mix cheese, minced garlic, chopped chili, and parsley.
Roll It Up: Place a spoonful of the filling on each eggplant slice and roll tightly.
Coat and Crisp: Lightly brush each roll with olive oil and sprinkle with breadcrumbs.
Final Bake: Bake the rolls for 10–12 minutes until the cheese melts and tops turn golden.
Serving and Storage Tips:
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